Recent content by 617Smoker

Those look great. I have down them twice now similar to yours and I like them more then I cured beef ribs. I also threw a picanha into the brine and smoked that at the same time. Also delicious!

I started with a rack of beef ribs from Costco and a picanha, also from Costco, that I had in my freezer. I made a curing brine from @thirdeys recipe on here, with a few adjustments for what I had on hand. I didn’t inject and I only cured for 8 days, which brought me to today. No pix per-cure...

Looking forward to this!

Wow!

I started a supervised keto diet in January —could not stop being hungry all the time , could not lose weight and A1C going up. I am doing it through Virta and have lost 15 pounds, unstoppable hunger is gone and lots of other metabolic changes all for the better. I miss the homemade bread I used...

Looks great. I have not had much luck bringing pepper flavor to the bacon. I will try the fine grind next time.

Sounds like there might have been some of that lol.

I think in hindsight she should have covered it and cranked it up and then it would have been done in plenty of time but at least she’d know it was done. But it worked! See update at the endn

Morning after update: it worked! Both pieces got to probe tender. she overheard a comment from one of the kids that it was the best brisket he ever had. The larger piece with the point cooked for seven hours in all, mostly at 325, about 2 hours at 350. Always uncovered. She says it even...

Thank you. It is a matter of doing the best possible. I hesitated advising high temp and they might be sitting down right now so I don’t know if they got the larger part to temp. She said the smaller part (part is the flat) looked pretty good. Maybe in hindsight cranking to high temp would have...

Thanks for the suggestions. Seems like a long shot but she’s going for it. The flat that she cut early on in the cook was very thin. No sous vide or instapot available so we’ll see where we are. Lots of other dishes so no one will go hungry. I’ll post a final update.

Yes it’s Jewish brisket, not bbq. The hotter the better to get rhis thing going. I am thinking 350 until the braising liquid and onions she is about to put on cook down-say 2 hours-then cover and possibly go to 375 in the last hour or two if need be.

Ok update. The brisket has been cooking at 324 for about two hours. Still sligjtlyfrosen in the middle. They are trying to cut the flat from the point. The question now is-how high can they cook it?

Let’s call that plan C

Thanks for the link but I don’t think there is timeto thaw. It’s 17 pounds and dinner is in about 7 hours.